Normandy pork

Method

1. Toss the pork in the seasoned flour.

2. Heat the butter in a medium frying pan and gently fry the shallots and garlic until soft and transparent.

3. Add the pork to the pan and cook over a medium heat until browned. Add the apple brandy and tip the pan to one side so the alcohol ignites. Cook until the flame disappears.

4. Peel and slice the apples.

5. Add the wine, mushrooms and apples to the pan; cover and simmer gently for about 30 minutes or until the meat is cooked.

6. Remove the pork and mushrooms from the pan and transfer to a serving dish and keep warm.

7. Add the parsley and cream to the juices in the pan and season to taste.

8. Simmer without boiling until the sauce thickens, then pour the sauce over the pork.

9. Serve with new potatoes, crushed with tarragon and butter.

Comments                        add a comment

Made this last night for a girls night in. It went down really well. Very easy to make but packed with flavour. Really nice with the potatoes. Made a tarrogon butter to add to the crushed new potatoes.

Ingredients

1kg Pork fillet, sliced
2 tbsp seasoned Flour
40g Butter
300g Shallots, sliced
2 garlic cloves, finely chopped
100ml apple brandy
2 Granny Smith apples
300ml dry white wine
300g button mushrooms, sliced
2 tbsp chopped parsley
150ml double cream
salt and pepper

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